Menu
Kolhelly Bakery Menu
Georgian khachapuri, savory breads, pastries, coffee and sweets at 6318 Bay Pkwy, Brooklyn. Dine in or take out, from $3 to $13.
“No meat” means the item contains no meat. It is not a vegetarian or allergen guarantee — most of what we bake contains cheese or other dairy, and everything is baked in one kitchen. Please call the bakery if you have an allergy.
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Honey Cake
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Napoleon
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Chitis Rdze
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Kada
Ready when you are
Call ahead and we will have it ready
6318 Bay Pkwy, Brooklyn, NY 11204
Imeruli Khachapuri
Traditional round bread filled with melty cheese.
The everyday khachapuri of Imereti in central Georgia, and the one most Georgians mean when they just say "khachapuri". A soft round loaf with the cheese worked all the way through the middle rather than sitting on top, so every piece is the same.
How it is eaten
Cut into wedges and eaten with your hands, hot enough that the cheese still pulls. Good on its own, better with a glass of something cold.
Megruli Khachapuri
Round bread filled with cheese and topped with extra cheese.
Imeruli's richer cousin from Samegrelo in western Georgia. Same dough, same filling, but a second layer of cheese goes over the top before baking so it browns and blisters into a crust. If you like the crisp cheesy edges on a pizza, this is the one to order.
How it is eaten
Straight from the oven, in wedges. The top layer sets as it cools, so it is at its best in the first ten minutes.
Acharuli Khachapuri
Boat-shaped bread filled with cheese, topped with egg and butter.
The famous one — the open boat from Adjara on the Black Sea coast. The dough is shaped into a hull, filled with cheese, and baked; a raw egg yolk and a knob of butter go into the middle at the end, so they cook in the residual heat rather than in the oven. The shape is said to echo a boat, with the yolk as the sun on the water.
How it is eaten
Stir the yolk and butter through the hot cheese with a fork the moment it arrives, then tear off the pointed ends of the crust and use them to scoop.
Penovani Khachapuri
Layered flaky bread filled with cheese.
Penovani means layered. Instead of a soft yeasted dough this uses a laminated, puff-pastry-style dough folded around the cheese and baked until the layers separate and shatter. Usually folded into a square or triangle, and the most portable khachapuri there is.
How it is eaten
In the hand, walking. The classic breakfast-on-the-way-somewhere khachapuri.
Lobiani
Traditional round bread filled with spiced beans.
The same round shape as imeruli khachapuri, but filled with beans instead of cheese — kidney beans cooked soft, mashed, and seasoned with onion, coriander and often a little blue fenugreek. Traditionally eaten at Barbaroba, the feast of St Barbara in December, and eaten happily all year round.
How it is eaten
In wedges, warm. Hearty enough to be lunch by itself, and it travels well.
Kubdari
Bread filled with spiced meat.
The meat bread of Svaneti, high in the Caucasus mountains. What makes it kubdari rather than any other meat pie is that the meat is hand-chopped rather than minced, and seasoned hard — most often with svanuri marili, the Svan salt blend of coriander, blue fenugreek, dill seed, garlic and chilli.
How it is eaten
In wedges, hot, with the juices soaking into the bread. Mountain food built for cold weather.
Chakhrakina
Traditional bread dough filled with beet leaves.
From Khevi in eastern Georgia, the Kazbegi region, and the least-known of the group outside Georgia — which is a shame. Beet greens are wilted and chopped with onion and herbs, then folded into a thin round of dough. Earthy and green rather than rich, and the one to order if you want something lighter than cheese.
How it is eaten
In wedges, warm or at room temperature. Good alongside a cheese khachapuri rather than instead of one.
Guruli Patty
Crescent-shaped bread filled with cheese.
From Guria in western Georgia, folded into a half-moon rather than sealed into a round, so it eats like a turnover. In Georgia it is strongly associated with Christmas.
How it is eaten
In the hand, like a turnover. Portable, filling, and easy to share.
Penovani Lobiani
Layered flaky bread filled with spiced beans.
The bean filling of lobiani inside the flaky layered pastry of penovani. Smaller, crisper and quicker than a full lobiani, and the cheapest hot savoury thing on the menu.
How it is eaten
In the hand. The bean filling holds its heat, so give it a minute.
Potato Patty
Fried pastry filled with mashed potato.
Fried rather than baked, and filled with seasoned mashed potato. A standard of bakery counters across the Caucasus and the wider post-Soviet world.
How it is eaten
In the hand, hot.
Shoti Bread
Traditional Georgian bread.
The canoe-shaped everyday bread of Georgia, with pointed ends and a hole through the middle. Plain, slightly chewy and made to be torn rather than sliced — the bread that goes on the table alongside everything else.
How it is eaten
Torn, not sliced, and eaten with everything. It is at its best within an hour or two of coming out.